Description
This Best Chicken Piccata recipe features tender, golden chicken cutlets simmered in a tangy lemon-caper sauce. Perfectly balanced with garlic and fresh parsley, it’s a quick and elegant dish ready in just 25 minutes, ideal for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
Cooking and Sauce
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
Garnish
- 4 lemon slices
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the chicken: Slice the chicken breasts horizontally to create 4 thin cutlets. Pat them dry using paper towels, then season both sides evenly with salt and black pepper.
- Coat with flour: Dredge each chicken cutlet in the all-purpose flour, shaking off any excess to ensure a light coating that will crisp up nicely during cooking.
- Cook the chicken: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the floured chicken cutlets and cook for 3 to 4 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté garlic: Reduce the skillet heat to medium. Add the remaining 1 tablespoon of butter and the minced garlic to the skillet, sautéing for about 30 seconds until fragrant but not browned.
- Make the sauce: Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits. Stir in the fresh lemon juice and capers. Allow the sauce to simmer for 3 minutes until it is slightly reduced and flavorful.
- Return chicken to sauce: Place the cooked chicken cutlets back into the skillet. Spoon the sauce over the chicken and let it simmer gently for 2 minutes to meld the flavors and heat through.
- Finish the sauce: Turn off the heat and stir in the last tablespoon of butter to enrich the sauce and give it a silky texture. Garnish with fresh lemon slices and chopped parsley.
- Serve: Serve the chicken piccata warm alongside your choice of pasta, rice, or steamed vegetables for a complete and delicious meal.
Notes
- For even thinner chicken cutlets, gently pound the chicken breasts before slicing.
- Use fresh lemon juice for the best bright flavor; bottled lemon juice may alter the taste.
- Capers can be rinsed if you prefer a less salty sauce.
- Leftover chicken piccata can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Gluten-free flour can be substituted to make the recipe gluten-free.
